Description
These delightful Red Bean Milk Buns feature a tender, fluffy dough enriched with milk, encasing a sweet and smooth red bean paste filling. Baked to a golden perfection, each bun is lightly adorned with sesame seeds, offering a subtle nutty aroma and a pleasant textural contrast. The gentle sweetness of the red bean paste complements the soft, slightly rich bread, creating a comforting treat perfect for breakfast or a snack.
Ingredients
- **For the Dough:**
- 3 cups (360g) bread flour
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 1 packet (7g) active dry yeast
- 1 cup (240ml) warm milk (105-115°F / 40-46°C)
- 1 large egg, room temperature
- 1/4 cup (56g) unsalted butter, softened
- **For the Filling:**
- 1.5 cups (360g) sweet red bean paste
- **For the Egg Wash & Topping:**
- 1 large egg, beaten with 1 tablespoon milk
- 2 tablespoons white sesame seeds
Instructions
- **Prepare the Dough:** In a large bowl, combine bread flour, sugar, salt, and yeast. Whisk to combine.
- In a separate bowl, whisk together warm milk and the egg. Pour the wet ingredients into the dry ingredients and mix with a spatula until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until it starts to become smooth. Gradually add the softened butter, kneading until fully incorporated and the dough is smooth, elastic, and passes the windowpane test (about 10-15 minutes total kneading).
- **First Proof:** Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp cloth and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- **Shape the Buns:** Gently punch down the risen dough and divide it into 12 equal pieces (about 60-65g each). Roll each piece into a smooth ball.
- Flatten one dough ball into a disc. Place about 2 tablespoons of red bean paste in the center. Gather the edges of the dough around the filling and pinch firmly to seal, forming a smooth ball. Repeat with the remaining dough and filling.
- **Create the Flower Shape:** Place each filled bun seam-side down on a parchment-lined baking sheet. Using kitchen shears or a sharp knife, make 6-8 evenly spaced cuts around the perimeter of each bun, cutting about halfway into the bun but not through the center. Gently twist each "petal" slightly to expose the filling a little.
- **Second Proof:** Cover the shaped buns loosely with plastic wrap or a damp cloth and let them rise in a warm place for another 30-45 minutes, or until visibly puffy.
- **Bake:** Preheat your oven to 375°F (190°C). Brush the tops of the risen buns with the egg wash and sprinkle generously with white sesame seeds.
- Bake for 15-20 minutes, or until golden brown.
- Remove from the oven and let cool slightly on a wire rack before serving.
Notes
Ensure your milk is warm, not hot, to activate the yeast without killing it.
Kneading until the dough is very elastic is key for soft, fluffy buns.
If your red bean paste is too wet, gently cook it over low heat to reduce moisture before filling.
For a more pronounced flower shape, make sure your cuts are deep enough but don’t sever the petals.
Store leftover buns in an airtight container at room temperature for up to 2 days, or refrigerate for longer. Reheat gently before serving.
- Prep Time: 45 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 280 kcal
- Fat: 10g
- Carbohydrates: 50g
- Protein: 9g